Arepas pelúa from Guasacaca
- Preparation and cooking time
- Total time
- A little effort
- Makes 10
Skip to ingredients
Ingredients
- 500g beef skirt
- ½ beef stock cube
- vegetable oil
- ) 500g (buy online from labodeguita.co.uk) pre-cooked white cornflour (masarepa or harina pan
- 1 onion, finely diced
- 1 red pepper, finely diced
- 4 cloves garlic, crushed
- 100ml beef stock
- 400g tin chopped tomatoes
- grated to serve cheddar
Method
- STEP 1
Put the beef skirt and the stock cube into a casserole dish and pour in enough boiling water to cover the meat. Season with 1 tsp of salt and simmer for 1 hour. Once the meat is tender, lift from the stock and shred it.
- STEP 2
Mix 550ml lukewarm water with 2 tsp salt, 2 tsp vegetable oil and the cornflour. Knead it to form a dough and let it rest for at least 5 minutes. Divide into 10 balls (approx 100g each), then shape the dough into 3cm thick small pitta bread shapes.
- STEP 3
Put the arepas in a hot frying pan and cook for 7-8 minutes on each side until golden and crunchy outside but soft in the middle.
- STEP 4
Fry the onion, garlic and pepper in 3 tbsp oil for 3 minutes, then add the shredded beef. Gently cook for a few minutes before adding the beef stock. Add the chopped tomatoes, stir and cook for 15 minutes. Open the arepas in the middle, spoon the beef mix in, and serve with grated cheddar on top.
